Whole Chicken

About

Chicken meat is the most common form of poultry in the world. Nearly all parts of the bird can be used for food and it can be cooked in different ways.

Whole chicken refers to the uncut "dressed" chicken. This means the feathers, feet, head, and internal organs have been removed.

Smaller chickens are called Broilers (1-3 pounds and 4-6 weeks of age), slightly bigger are Fryers (3 1/2 - 4 1/2 pounds and 6-10 weeks of age), the next largest chicken is the Stewing Hen, or Fowl, (6-8 pounds and over 10 months of age), and finally the Roasters (7-9 pounds and 3-5 months of age).

Selecting and Buying

Choosing: Look for chicken that are plump, no cuts or bruises on the skin and have no foul smell

Buying: Buy your chicken from a vendor you trust. Support local farms.

Preparation and Use

Smoke, bake, broil, boil, BBQ

Cleaning: Raw chicken should be rinsed,patted dry with paper towels, and completely thawed before cooking. cutting boards and knives must be washed in hot sudsy water before and after using and hands must be scrubbed thoroughly before and after handling.

Conserving and Storing

Fresh raw chicken can be stored in its original wrap inside the freezer from two days up to two months. When freezing whole chicken. Make sure to remove and rinse giblets.